Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • ¼ cup freshly grated Parmigiano-Reggiano
  • ¾ cup freshly grated Parmigiano-Reggiano
  • Couple dashes of Tabasco
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. chopped fresh thyme
  • 1 lemon
  • 1/8 tsp. crushed red pepper flakes
  • + 10 more ingredients
    • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
    • 2 Tbs. mascarpone (or cream cheese)
    • Kosher salt and freshly ground black pepper
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
    • 2 tsp. Dijon mustard
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
    • 2 cups thinly sliced leftover roast chicken
    • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
    • ¼ tsp. Worcestershire sauce
    • ½ cup extra-virgin olive oil

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

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